Ingredients
1lbspaghetti
½cupunsalted almonds,roasted
4cupsfresh flat leaf parsley leaves,packed
¾cupfresh chives,chopped
¾cupextra virgin olive oil
½cupparmesan cheese,finely grated
freshly ground pepper
kosher salt
Preparation
Cook pasta in a large pot until al dente. Rinse the noodles very well in cold water so that they no longer stick together. Reserve 2 cups pasta cooking liquid.
Pulse the almonds in a food processor until smooth. Add parsley, chives, oil and parmesan. Process until smooth. Season the pesto with salt and pepper.
Toss pasta and pesto in large bowl. Add the reserved pasta cooking liquid by ¼ cupfuls until saucy. Season with additional salt pepper and sprinkle the top with parmesan.
Cover and chill pesto until ready to serve.
